French term (also aperitif) for alcoholic beverages that are drunk as an appetizer before a meal. Mostly with spices flavored Drinks were already in the antiquity popular. After the Latin "aperire" (open = "open stomach") they called the Romans "aperitivum". The honey wine was particularly popular Mulsum, In France and Italy in particular, the aperitif is an integral part of a good meal. It is served to arriving guests as a “welcome drink” to shorten the waiting time until dinner. In Italy, an aperitivo is not only the drink itself, but also the traditional habit of meeting friends for a drink in bars and pubs in the evening, for which small appetizers are eaten.
As an aperitif, alcoholic beverages such as beer. punch. cocktails. spirits. drinking vinegar (Aperitif vinegar), sparkling wines, acidic white wines and flavored Wines, but also non-alcoholic like spiced tomato juice or freshly squeezed grapefruit juice. Sweet aperitifs are also enjoyed, especially in Italy. An aperitif must definitely match the menu or the wines that are served later. Important restrictions include, for example, no sweet aperitif in front of a dry wine or ice-cold aperitif in front of a hot soup. The most popular and well-known aperitifs are Campari (Campari soda, Campari orange), Cartagène. Kir (Kir Royal), Manhattan. Martini Cocktail and sherry, Suitable drinks are served with the dessert. See also under Dessert wine. digestif (after dinner drink) and Wine with food,
Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,